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Holland. Mary
The Complete Economical Cook
AND FRUGAL HOUSEWIFE; AN ENTIRELY NEW SYSTEM OF DOMESTIC COOKERY, CONTAINING APPROVED DIRECTIONS FOR PURCHASING, PRESERVING, AND COOKING, ALSO, PREPARING SOUPS, GRAVIES, SAUCES, MADE DISHES, WITH DIRECTIONS FOR PASTRY AND CONFECTIONERY. By MRS. MARY HOLLAND. THE SIXTEENTH EDITION. LONDON: WILLIAM TEGG AND Co., CHEAPSIDE. 1848.
12mo. 2feps. Frontispiece of 'A Housewife'. Engraved Title Page. [1] Title Page.[1] iii-xii Contents. xiii-xlviii Introduction. 4 plates of Table settings. 49-425. 426-432 Marketing Tables. 3feps. Original dark brown cloth boards with blind tooling. Spine re-bound in dark brown calf with gilt dots, raised bands, two green labels with gilt lettering. Very good copy with very light foxing and age browning to the frontis and engraved title page.
- Very little is known about Mary Holland but this seems to be a very comprehensive little book similar to, but only half the thickness of Eliza Acton's, 'Modern Cookery'.

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Antiquarian category

ref number: 10961

Escoffier. Georges Auguste - The Master's abbreviated reference work.
BIBLIOTHEQUE PROFESSIONNELLE L'Aide-Memoire Culinaire
SUIVE D'UNE Etude sur les Vins Francais et Etrangers a l'usage des Cuisiniers, Maitres d'hotel et Garcons de Restaurant PAR A. ESCOFFIER PARIS 1919 - Tous droits de traductions et de reproduction reserve pour tous pays.
FIRST EDITION. 175x115mm. Half-Title. Title page. V-VIII. 1-360. no feps. Original clean cardboard covers with an exact replication of the Title page. Spine sometime re-backed in sympathetic tan calf with gilt lettering running the length. A very nice copy mercifully free of the heavy browning that usually happens to paper of that period. Escoffier's facsimile signature on the verso of the half-title. A nice copy of a rare first edition.
- Escoffier's L'Aide Memoire is very similar to Louis Saulnier's 'Le Reportaire de la Cuisine' a standard work of reference used in the Catering Industry and Colleges. Where 'Le Repertoire' is the work of Escoffier's pupils, Escoffier's own work is the pocket memory aid to his great classic 'Guide to Modern Cookery'. Due to its abbreviated format of listing ingredients without quantities nor preparation notes, it is aimed at giving a quick reminder to the professional chef while actually working on the dish they are referencing. It also gives a great insight into Escoffier's genius for detailing the re-organising of the contemporary modern kitchen. The least known of Escoffier's published works. This is probably because 'Le Repertoire', first published in French in 1914, and subsequently published into English in 1924, was used extensively by all Catering college students while Escoffier's 'L'Aide Memoire' was never translated from French into another language.

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Modern category

ref number: 10977

Soyer. Alexis Benoit
Soyer's Shilling Cookery for the People.
A SHILLING COOKERY FOR THE PEOPLE EMBRACING AN ENTIRELY NEW SYSTEM OF PLAIN COOKERY AND DOMESTIC ECONOMY. BY ALEXIS SOYER AUTHOR OF "THE MODERN HOUSEWIFE" ETC. ETC. Seventieth Thousand. LONDON: GEO, ROUTELDGE & CO., FARRINGDON STREET. NEW YORK: 18, BEEKMAN STREET. 1855. The author of this work reserves the right of translating it.
Front paste-down and endpaper, recto and verso, with advertisements. [1] Frontispiece of Soyer with signature. Title page. [1] 1pp. Dedication to The Earl of Shaftsbury. [1] vii-viii. Preface. ix-x. Contents. 1-5 Introductory Letters. [1] 7-177. 178-182 Appendix. 1pp. Soyer's Kitchen for the Army. 184-190 Index. 1-6 Advertisements. 2pp Omission. 1-16. Advertisements. Back endpapers, recto and verso, and paste-down with advertisements. Covers and spine with original illustrations in very good condition. Very slightly rubbed. Internally very clean, almost as new. Back guttering slightly cracked but holding. A nice item especially in this original condition.
- During the first half of the nineteenth century, Alexis Soyer (1809-1858), a Frenchman, was the most famous cook and one of the most famous men in London. A combination of self-promotion, talent and energetic social conscience took him into many of the great events of his times. Through each phase of his meteoric career we can see a different aspect of nineteenth-century life, including the destruction of the English peasantry, the growth of London's private clubs, the Irish famine, the Great Exhibition and Britain's disastrous involvement in the Crimea. Soyer rose from obscure origins to early fame in his 20s, as private chef to England's nobility and then as chef de cuisine at London's new Reform Club. A combination of chef, inventor and cookbook author, Soyer designed a kitchen at the club so innovative that it became a tourist attraction, filled with his clever inventions: the first to use gas for stove-top cookery (preventing the carbon monoxide poisoning by charcoal cooking that had killed previous chefs such as Carême), to the drainer and the multi-egg poacher. He went on to open London's first real restaurant in conjunction with the Great Exhibition in 1851. A dashing figure (wearing clothes in flamboyant colours, cut on the bias, or in his parlance - 'ala zoug-zoug'), who never remarried after the tragic death of his first wife and child during childbirth, Soyer was linked to some of the most famous and beautiful actresses and dancers of the day. For all his flamboyance, Soyer was practical and big-hearted, writing cookbooks for the poor and designing his famous 'Magic Stove' (see image 5 below) and progressing the idea further by designing a very large stove for a model soup-kitchen which which he used in Ireland during the potato famine. In 1855 he went to the Crimea to take over the running of the kitchens in Florence Nightingale's hospital at Scutari, having first designed a new army cook-stove, a design that remained in use up until the first Gulf war. When he died in 1858, he was helping Florence Nightingale reform British army catering. Soyer's ‘Shilling Cookery for the People’ and his other famous cookery books, are a testament to this remarkable man who was determined to revolutionize the culinary world and who remains one of the greatest cooks of the nineteenth century. A Shilling Cookery for the People was first printed in 1855. Soyer, who agreed not to attach his name to any other cookery book at a similar or lower price, received £50 for the first edition of 10,000 copies. Within four months sales had reached 110,000, and by 1867 more than a quarter of a million copies had been sold. This edition states “seventieth thousand” on the title page which places it in the third month of the first printing of 1855.

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Antiquarian category

ref number: 11002

Montagné. Prosper A handsome copy in the original state.
Larousse Gastronomique
Paris, France, Librairie Larousse, 1938
FIRST EDITON. 4to. Patterned paste-downs and endpapers. Preface by A. Escoffier and Ph. Gilbert. 1850 engravings and 16 full page plates in colour. French text. Black and white photos & illustrations throughout. Contents very clean and bright with very little sign of use. Original embossed and decorated cloth boards and spine. Gilt lettering is bright and clean. A wonderful copy.
- Alongside Georges-Auguste Escoffier's ‘Le Guide Culinaire’ and Louis Saulnier's ‘Le Répertoire de la Cuisine’, the Larousse Gastronomique became one of the key reference works on French national and regional cuisine for the professional chef. It is a reference text that codifies a history of the French culinary arts from the distant past to the present day in encyclopedic form. Entries cover such items as culinary terminology, foods, kitchen equipment, techniques, national cuisines, regional French cuisines, and historically significant chefs and restaurants. Philéas Gilbert was a collaborator in the creation of this book and also 'Le Guide Culinaire' with Escoffier, leading to some cross-over with the two books and causing Escoffier to note when he was asked to write the preface that he could “see with my own eyes, and Montagné (a Chef himself) cannot hide from me the fact that he has used 'Le Guide' as a basis for his new book, and certainly used numerous recipes.” Montagné's work signaled a break with the preceding era of French cookery (albeit with a big helping from his collaboration with the true Master; Escoffier) as exemplified by the architectural creations of Marie Antoine Carême. Montagné emphasized dishes that were simple by Carême's standards, and the shortened menus were delivered in the Russian style of service; meals served in courses on individual plates. This philosophy inspired the name of his culinary encyclopedia. Montagné covered the range from the relatively new haute cuisine to French provincial and home cooking with some attention to classic dishes of other nations Three editions of the Larousse gastronomique have been published in English. The first edition was published in 1961. Jennifer Harvey Lang edited the second English edition, published in 1988, from the 1984 French edition compiled and directed by Robert J. Courtine. Courtine's introduction describes the first edition as a monumental work, albeit one in need of some refurbishment. The new editions take into account technical innovations, advancements in food science, and a new culture of dining characterized by simpler meals and a dietary palette expanded through travel and global commerce. Yet the core achievements of Montagné including his recipes and technical advice on classical and regional French dishes are preserved. For the third English edition, published in 2001, Jennifer Harvey Lang worked from a new French edition edited by Joël Robuchon, the president of the Gastronomy committee of the Librairie Larousse. This edition claims to have retained the classic dishes and techniques of the original edition with a new found sensitivity to global influences in technique, presentation, ingredients, and recipes. It is 1,350 pages, over 150 pages longer than the preceding English edition and it includes two hundred new recipes and four hundred new entries. The Larousse Gastronomique no longer sits alone —- if it ever did. It does not provide the detail of the more narrow but specialized cookbooks. Nevertheless, it covers an immense breadth of culinary material, justifying its continued importance as a great volume of reference of French gastronomic tradition.

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Modern category

ref number: 11020

Glasse. Mrs [Hannah]
THE COMPLETE ART OF COOKERY,
EXHIBITED IN A PLAIN AND EASY MANNER; WITH DIRECTIONS FOR MARKETING; THE SEASONS FOR MEAT, POULTRY, FISH, GAME, ETC. AND NUMEROUS USEFUL FAMILY RECEIPTS, ETC. BY MRS GLASSE. LONDON: PUBLISHED BY J.BARR & Co. 5, LITTLE FRIDAY STREET, CHEAPSIDE. MDCCCXLII.
130x76mm (5" X 3") 1fep. [1]Frontispiece with a double line border. Title page. [1] (1)6-24 Contents. (1)26-307. 308-323 Bills of Fare. 324-352 Useful Family Receipts. 1fep. With numerous in-text engravings. Slightly faded blue blind tooled full original cloth binding. The spine has be re-backed with a small chip missing and one gilt letter of the title. Internally very clean with the pages very slightly aged. A handsome copy of this small late copy of Hannah Glasse's great classic.
- Quite what Hannah Glasse would have made of this tiny tome published by J. Barr in 1842 almost 100 years after her famous first edition of 1747, we can only guess. As famous and unique as Glasse's folio first edition is, this very small late edition is at the opposite end of the scale and surely just as different and unusual. It is very scarce, especially in this fine condition. It is one of those items that if seen while out book hunting, has an immediate 'buy me' appeal, even if found in poor condition.

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Antiquarian category

ref number: 11125

Anon. - The rare 1st edition.
THE POCKET GUIDE TO DOMESTIC COOKERY.
BY A LADY. TO WHICH ARE ADDED INSTRUCTIONS FOR TRUSSING AND CARVING GLASGOW AND LONDON: W.R. McPHUN & SON, PUBLISHERS.
FIRST EDITION. n/d. 126x80mm. 1fep. Title page. [1] 1p Advertisement. 1p Contents. (1)2-114. (1)116-119 Index. [1] (2)1-44(2) 1fep. Original purple cloth covered boards with decorative blind tooling and slightly faded but still clear gilt oval device on the front. The back is slightly sunned. The spine has been sympathetically replaced with a dark brown morocco binding with gilt lines and lettering running lengthways. Internally in fine clean condition. A very nice item.
- William R. McPhun, born 1793? and died 1877, was a publisher and bookseller. After spending some years with the London publishing house of Longman, Hurst, Orme, Rees & Brown, McPhun returned to Glasgow to open a bookshop in Trongate. In 1842 he moved to larger premises at 84 Argyle Street. He was best known for his edition of the Workman's Family Bible, the first cheap Bible available to all classes. Despite opposition from other publishers and from some sections of the clergy, which included legal action, McPhun was able to price his Bible at just £1 and it proved extremely popular. Other books published by McPhun besides this book of cookery include legal texts, guidebooks, directories and maps. (see image 6 below for McPhun's comprehensive published catalogue bound into this copy). The recipes appear to be quite thorough in their detail, giving good clear instructions and as its designed to be carried in the pocket, has an overall sense of Scottish frugal practicality. All copies of this small tome of domestic cookery are very scarce. This edition on offer here is the very rare first. COPAC informs of a 4th edition of 1836 with 119 pages in Glasgow Public Library. The BL holds a dated 1855 edition. Oxford also records an 1855 ed.

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Antiquarian category

ref number: 11161

SAULNIER. L. - The very scarce first English edition - 1924. A fine copy.
LE REPERTOIRE DE LA CUISINE
Translated by E. BRUNET; Chef to the Duke of Roxburge. La bonne cuisine est la base du bonheur. A. ESCOFFIER. [an illustration of a young chef carrying a basket of fresh bread] 1st ENGLISH EDITION Coyrights 1914. On SALE LONDON: Maison ALLARD, 35a, Old Compton Street, W,1. PARIS: DUPONT & MALGAT, 40, Rue Coquilliere, 40. 1924.
190 x 130mm. 1fep. Half-title. [1] Title in red & black text. [1] Dedication to Auguste Escoffier. [1] vii Hors-d'Oeuvre a la Francaise. [1] ix-xi Preface. [1] xiii-xiv The Menu/The Wines. xv-xvi French Culinary Terms. xvii- xx The Index A-L. All the chapters have nice illustrations at the beginning and end. (1)2-236. 1fep. Internally very clean and tight. The original burgundy cardboard covers in very good condition. With the spine expertly and sympathetically re-laid with a nice dark red & gilt label. The front cover with the original indented gilt tooling. Their scarcity is attributed to the fact that many did not survive the harsh kitchen environment, the chefs greasy hands and being stored without thought. Most copies found are quite battered and worn. This copy has survived very well.
- The 'Repertoire de la Cuisine' was first published in France in 1914. It became, in France and the UK after being translated into English, the indispensable guide to the serious professional apprentice chef of classical cuisine. Louis Saulnier, a student of Auguste Escoffier, wrote this book (commonly called Le Répertoire) as a guide to his mentor's cooking and as a shorthand guide to 'Le Guide Culinaire' written and published by Escoffier 1903. The A-L index is based on the departments of a big classical kitchen brigade. A - Fundamental elements of cookery. B - Garnishes and Sauces. C - Hors-d'Oeuvre. D - Soups. E - Eggs. F - Fish. G - Entrees of Abats-Poultry and Game. H - Releves and Entrees of Butchers meat. I - Salads. J - Vegetables and Farinaceous Products. K - Sweets. L - Savouries. The complete list of all the French classical recipes in abbreviated form with no measurements nor quantities. Eg: The classic Sauce Chasseur - "Saute, swill with white wine, brandy, tomatoed half glace, add sliced mushrooms sauteed with chopped shallots, sprinkle with chopped parsley". To cook any recipe in the Repertoire requires a complete knowledge of all the classical terms, basic preparations and techniques. For the experienced chef it could also be viewed as a handy check-list. A fantastic culinary compendium that is equal to Escoffier's 'Aide Memoire'.

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Modern category

ref number: 11205

Plumtree. Annabella - Very scarce in any edition.
DOMESTIC MANAGEMENT; OR, THE HEALTHFUL COOKERY-BOOK.
TO WHICH IS PREFIXED A TREATISE ON DIET, AS THE SUREST MEANS TO PRESERVE HEALTH, LONG LIFE, &C. WITH MANY VALUABLE OBSERVATIONS ON THE NUTRITIOUS AND BENIFICIAL., AS WELL AS THE AS THE WELL AS THE INJURIOUS EFFECTS OF VARIOUS KINDS OF FOOD; ALSO REMARKS ON THE WHOLESOME AND PERNICIOUS MODES OF COOKERY, INTENDED AS AN ANTIDOTE TO MODERN ERRORS THEREIN. To which is added, A METHOS OF TREATING SUCH TRIFLING MEDICAL CASES AS PROPERLY COME WITHIN THE SPHERE OF DONESTIC MANAGEMENT. BY A LADY. SECOND EDITION, CORRECTED AND ENLARGED. (short thin-thick rule) LONDON: PRINTED FOR B. CROSBY STATIONERS COURT, PATERNOSTER-ROW. AND SOLD BY EVERY BOOKSELLER IN THE UNITED KINGDOM. Prica 5s. boards. (short thin-thick rule) 1810. J.G. Bernard, Printer, Skinner-street, London.
FIRST EDITION. 181 x 113mm. 1 new fep. The original green paper cover bound in. [1] 1 original fep. Title page. [1] 1 page Advertisement. [1] (1)vi-xxiv Introduction & Observations on cooking utensils. (1)2-355. [1] 22 pages Index. 2 pages Advertisements. 1 original fep. [1] The original back cover bound in. 1 new fep. Half modern dark calf with marbled boards. Raised bands with gilt lines & two labels with gilt lettering. Uniformly and lightly age-browned throughout. The front fep with extensive but light foxing. All original pages untrimmed. A nice copy of the very scarce first edition with the original covers bound in.
- Annabella Plumtree was the daughter of Robert Plumptre (1723–1788) who was an English churchman and academic and President of Queens' College, Cambridge from 1760. Annabella had a sister; the author Anne Plumptre and a brother; the dramatist James Plumptre. Annabella’s book is a treatise on diet with many paragraphs called ‘Observations’ after recipes. These observations give healthful hints and advice, particularly for children. A thoughtful and unusual cookery book. Cagle has the second edition of 1813. Axford, Bitting, Oxfrod and Vicaire all record the first edition. Apparently an 1813 issue exits, but un-recorded in the bibliographies. Cagle informs that Watt attributes this work to Annabella Plumtre. Oxford mis-cites Watts and gives the author’s name as Arabella, a mistake that Bitting repeats. The NUC has a cross reference from Bell Plumtre to Annabella Plumtre.

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Antiquarian category

ref number: 11211

Ranhofer. Charles - A monumental American classic.
The Epicurean.
A COMPLETE TREATISE OF ANALYTICAL AND PRACTICAL STUDIES ON THE CULINARY ART INCLUSING Table and Wine Service, How to Prepare and Cook Dishes, and Index for Marketing, a Great Variety of Bills of Fare for Breakfasts, Luncheons, Dinners, Suppers, Ambigus,. Buffets, etc., and a Selection of Interesting Bills of Fare of Delmonico's. From 1862 to 1894. MAKING A FRANCO-AMERICAN CULINARY ENCYCLOPEDIA By CHARLES RANHOFER, FORMER CHEF OF DELMONICO'S, Honorary President of the "Societe Culinaire Philanthropique" of New York. (single straight line) ILLUSTRATED WITH 800 PLATES. (single straight line underneath). JOHN WILLY, PUBLISHER 443 SOUTH DEARBORN STREET CHICAGO, ILLINOIS, U.S.A.
Copyright 1920. 280 x 210 mm x 90 mm thick. Original paper design in front paste down and fep. 2 extra feps. Frontispiece of Charles Ranhofer with elaborate design and Ranhofer’s facsimile signature. Wonderful ornate etched extra title page with tissue guard. [1] 2nd Title page. [1] (1)viii Preface. Facsimile Delmonico’s letter signed by Ranhofer dated Feby [sic] 24th 1893. [1] 1 page Contents with etching of Table service on verso. 1page Table service. [1] (1)2-1137. 1page Additional Recipes. (1)1140-1183 Index. [1] Original paper design in back paste down and last fep. 800 plates in-text. Original dark brown boards and spine with Art Deco embossed design on front cover and spine. In fantastic clean original state.
- Charles Ranhofer, born November 7, 1836 in Saint-Denis, France, died October 9, 1899 in New York. He was the famous Chef at the equally famous Delmonico's Restaurant in New York from 1862 to 1876 and 1879 to 1896. Author of The Epicurean, first edition 1894, a massive compendium of menus, techniques, terminology and recipes, written after his retirement. Similar in scope to Escoffier's Le Guide Culinaire, but with the plates and in-text etchings, closer in style to Urbain Dubois’ monumental works. Ranhofer was sent to Paris at the age of 12 to begin his training as a commis Patissiere, and unbelievably, at 16, became the private Chef for the Prince d'Hénin comte d'Alsace. In 1856 he moved to New York to become the Chef to the Russian consul, and later worked in Washington, D.C. and New Orleans. He returned to France in 1860 for a short time, where he arranged balls for the court of Napoleon III at the Tuileries Palace, but then came back to New York to work at what was then a fashionable location; Maison Dorée. In 1862, Lorenzo Delmonico hired him for Delmonico's, and it was there that Ranhofer achieved real fame, and made the world-renowned reputation of the restaurant as well. At that time, Delmonico's was considered the finest restaurant in the United States and abroad. He was the Chef de Cuisine at Delmonico's until his retirement in 1896, except for a short hiatus from 1876 and 1879 when he owned the "Hotel American" at Enghien-les-Bains, a commune in the northern suburbs of Paris. Ranhofer is credited with inventing or making famous a number of dishes that Delmonico's was known for, such as Lobster Newberg. Named in honour of sea captain Ben Wenberg, but then renamed, when Wenberg had a falling-out with the Restaurant. He had, like Escoffier, a talent for naming dishes after famous or prominent people, particularly guests of Delmonico's. He also experimented with new foods, one of which he acquainted New Yorker's with, was the "alligator pear" (avocado) in 1895. Ranhofer's creativity and pursuit of excellence had very few peers in the history of haute cuisine. Delmonico’s boasted a guest list that included Charles Louis Napoleon, Oscar Wilde, Charles Dickens, Queen Victoria, Walter Scott and Lillian Russell, amongst many others, drawn to its reputation for fine food and it’s famous Chef. Ranhofer and his wife Rose had five children: three sons and two daughters. He died at home of Bright's Disease and was buried at Woodlawn Cemetery, in the Bronx NY.

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Modern category

ref number: 11237

Dolby Richard - The best edition.
THE COOK’S DICTIONARY, AND HOUSEKEEPER’S DIRECTORY:
A NEW FAMILY MANUAL OF COOKERY AND CONFECTIONARY, ON A PLAN OF READY REFERENCE NEVER HITHERTO ATTEMPTED. BY RICHARD DOLBY, LATE COOK AT THE THACHED HOUSE TAVERN, ST. JAMES’S STREET. NEW EDITION, CARFULLY REVISED; INCLUDING NUMEROUS NEW RECIEPTS, THE MOST APPROVED MODERN BILLS OF FARE, AND FASHIONABLE PLANS FOR LAYING OUT THE TABLE. LONDON: HENRY COLBURN AND RICHARD BENTLEY, NEW BURLINGTON STREET. [a small single line] 1833.
223 x 143 mm. 3rd Edition. 1fep. [1] Frontispiece. Title page. Half-title. [3] [1] 2p Advertisement to first and second editions. [1] 7p. Table layouts in Green. 4p. Bills of Fare. (1)2-552. 2p. Explanation. 7 p. Articles in Season. [1] 2p. Opinions of the press. 2feps. Frontispiece and title page slightly dusty. Text block slightly age browned. Half crimson calf with crimson tips and marbled paper. Spine with raised bands, gilt text and dentelles in the compartments.
- An interesting and alphabetically arranged presentation of early nineteenth century English domestic cuisine, compiled by chef Richard Dolby of the Thatched-House Tavern on St. James Street. At the time his book was a popular domestic reference. It contains several thousand entries and many recipes for cooking, baking, and brewing that had never before appeared in print. Featuring a glossary of cooking terms, and a number of alphabetical tables listing fish, crustaceans, fowl, fruit and vegetables when in season. First published in 1830 with a second edition appearing in 1832 and this last one printed in 1833 and also being the fullest and best edition. In researching the book, I came across a site online called ‘Grammerphobia’, described as Grammar, etymology, usage, and more, brought to you by Patricia T. O’Conner and Stewart Kellerman. It had an article entitled “Who put the Duck in Duck Sauce”. Following the logic of the question from Chinese recipes to Chinese American Cuisine to the classic French cooking, the question of the classic Duck Sauce Bigerade came about. It went on to explain; “One recipe for roast duckling appears under three names; Usually known as Duckling with Orange sauce or Duckling à l’Orange or Duckling à la Bigarade. Bigarade originally meant the orange itself, but in the 19th century it also came to mean a sauce made with bigarade oranges, served particularly with Roast Duck. Oxford’s first citation for the word used in this sense is from an 1833 edition of The Cook’s Dictionary, and House-Keeper’s Directory, by Richard Dolby. A recipe in the book for fillets of wild duck à l’orange advises; Arrange them in a dish, and serve with bigarade sauce under them. The sauce calls for the rind of a Seville orange. It also says that wild ducks should be fresh. If not fresh, on opening the beak they will smell disagreeable”. In researching Carrot Cake as well, I discovered the recipe in Richard Dolby’s book is an almost exact copy of the recipe ‘Gateaux de Carottes’ from ‘The Art of French Cookery’ written in 1827 by the famous French Chef A.B. Beauvillier’s. One wonders how many other recipes in Dolby’s book have been plagiarised. Further research is needed. --- Axford p.98. Bitting p.126. Oxford p. 164. Cagle p. 457.

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Antiquarian category

ref number: 11240